As soon as sugar snaps show up at the farmers market, I’m instantly happy. Sweet, crisp, snappy, and sugary! This salad is all about the sugar snaps, with a pinch of Aleppo pepper for heat, some fresh ricotta cheese for richness and texture, and edible flowers for color. It comes together easily, looks gorgeous, and is oh so easy to love.

Sugar Snap Pea Salad Recipe

Sugar Snap Pea Salad Recipe

When they are in season, there is nothing better

As soon as sugar snap peas show up at the farmers market, I’m instantly happy. Sweet, crisp, snappy, and sugary! This salad is all about the sugar snaps, with a pinch of Aleppo pepper for heat, some fresh ricotta cheese for richness and texture, and edible flowers for color. It comes together easily, looks gorgeous, and is oh so easy to love.

Sugar Snap Pea Salad Recipe

Prep Time:
5 minutes

Cook Time:
15 minutes

Level of Difficulty:
Easy

Serving Size:
4

Ingredients

1
pound
fresh sugar snap peas

1
bunch
radishes

1/2
cup
fresh ricotta cheese

fresh peppermint

salt

freshly ground black pepper

1
lemon

olive oil

Aleppo Pepper

handful
edible flowers

Directions

With a sharp knife, trim the tips of the sugar snap peas on both ends, remove the strings if they bother you, and cut some in half lengthwise.

Blanch the sugar snaps quickly, just about 30 seconds and shock in ice water. Slice the radishes thinly into coin shapes or half-moons.

Combine the peas, radishes, cheese, and peppermint in a large bowl. Season with salt and pepper and toss with the lemon juice and olive oil.